A blog by ordinary people about living an extraordinary life

Asparagus and cheese tart

In last month’s Food Network magazine recipe was a recipe for an asparagus and cheese tart.  We thought it would make a great appetizer to enjoy before we attended the Blossoms at the Beebe, the annual fundraiser at our local library.  Turns out, it would also make a great brunch dish.  And, to top it off, it is a very easy recipe.

You can find the recipe online here (, my usual personal touches are included in the recipe below.


  • 15 asparagus spears
  • 1 sheet of frozen puff pastry, thawed
  • flour, for dusting
  • 3 ounces of grated Fontina cheese
  • 3 ounces of grated gruyere cheese
  • 1 shallot, minced
  • 2 egg yolks
  • 2 tablespoons of heavy cream
  • pinch of nutmeg
  • salt and pepper
  • 1 teaspoon of extra-virgin olive oil
  • zest of half a lemon

In a saucepan, heat some water to a low boil.  Add the asparagus and cook for 2-3 minutes, so it softens but remains bright green.  Place the asparagus on the cutting board to chill.  Drizzle with olive oil and season with salt and pepper.

Roll out the puff pastry.  Prick with a fork and place on a parchment-lined baking sheet.  Bake at 400F for about 12 minutes, until the pastry is slightly puffed and browned.  Allow to cool for about 5 minutes.

In a bowl, mix the cheeses, shallot, egg yolks, milk, nutmeg, salt and pepper.  Spread the cheese mixture over the puff pastry.  Place the asparagus on the top of the tart and bake for another 15-20 minutes.  Sprinkle with salt and lemon zest.

BTW, we had a great time at the Blossom at the Beebe, and will be attending again next year.  The best part, hmmm, is it the fact that you can drink beer and wine in the library?  Perhaps it is the spontaneous scavenger hunt to find The Generalissimo, a book that I happened to find 2 years ago (for those of you who do not watch 30 Rock, please check it out).  Maybe it was the mustache contest this year.  Maybe it is Meghan and Jess winning haircuts for a year at their salon in the silent auction.  I think it is just another reason to hang out with a group of great friends, eat some tasty apps and drink a few too many drinks.

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This entry was posted on May 3, 2012 by in Peter Waterman's posts, Recipes and tagged , , , , , , , .
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